Pescado Zarandeado (Mexican Red Snapper)
Pescado zarandeado is a very popular seafood dish on the Mexican coasts. Zarandear is a term that means moving or shaking a lot. The fish was originally roasted on a mangrove wood grill called Zaranda, but now a metal grill is used.
It is typically made with red snapper marinated in an aromatic blend of chili and spices. The fish is slowly smoked on a grill while being continually basted with the marinade. It’s often served alongside a side of green rice and beans or sometimes on a simple salad drizzled with lime dressing.
Enjoy this classic Pescado Zarandeado recipe!
Pescado Zarandeado (Mexican Red Snapper)
Ingredients
- 1 five-pound red snapper cleaned
- 6 guajillo chiles seeds and veins removed
- 1/2 white onion
- 2 garlic cloves
- 1 tablespoon fresh oregano firmly packed
- 1/4 teaspoon salt
- 1/2 -3/4 cup water
- 1 tablespoon canola oil
- 4 tablespoons butter melted
- salt to taste
Instructions
- Begin with removing the seeds and veins from the guajillo peppers and soaking them in a large pot of just-boiled water. Leave for 20 minutes then drain and discard the water.
- In a food processor, add the softened chilies, onion, garlic and oregano and some water. Blend until smooth. Add more water if the consistency is too thick and blend to combine.
- Place a saucepan over medium heat and add 1 tablespoon of oil. Add the chili mix and simmer for about 6 minutes or until it thickens and turns a deeper color.
- Wash your red snapper and cut along the abdomen. Butterfly it by spreading the two sides out.
- Season both halves with salt on the meaty side and cover generously with the chili paste. Place in the fridge while you get the fire going in the mesquite grill.
- Make a fire in a grill and let the wood burn until the charcoal turns red. One way to check for the right temperature is to carefully hold your hand 4 inches above the coals. If you can hold it there for about 4 seconds before it becomes too hot, it should be perfect.
- Place the fish on a grilling basket skin-down and place it in the fire.
- Cook for 3 minutes, then turn the fish over and baste with the remaining chili sauce. Cook for a further 3 minutes and repeat the process once more.
- When the fish has become flaky and the chili becomes a dark red and blackened around the edges, brush the fish with butter and carefully remove it from the grilling basket.
- Prepare a quick salad by mixing thinly shredded iceberg lettuce, tomato and avocado and drizzle it with olive oil, Mexican lime juice, vinegar and season with salt.
- Serve the red snapper hot with the salad on the side and enjoy!
Notes
Related: Mexican Enchiladas
Related: Easy Guacamole & Shrimp Tacos
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Chimichurri & Shrimp Salad
Related: Egg & Chorizo Breakfast Burritos w/ Spicy Pineapple Salsa
